Instant Pot Artichokes with easy garlic aioli will disappear in no time, even if you're enjoying them solo! Once you know how to cook artichokes in the Instant Pot, you'll never look back.
Why we love to cook artichokes in the Instant Pot
- Steamed artichokes require minimal prep.
- Takes less time than steaming on the stove.
- Pressure cooked Instant Pot artichokes are hands-free!
- They're elegant to serve, yet so easy to make.
- Can be made ahead and enjoyed up to 3 days.
- As a snack or meal component, artichokes contain very little fat, if any, and are loaded with nutrients.
If you need more artichoke recipes, check out these popular appetizers using canned artichokes, including Instant Pot Spinach Artichoke Dip, Artichoke White Bean Dip, and Baked Spinach Artichoke Dip.
Key ingredients
See recipe card for quantities.
- whole artichokes - in season March - May and September - October
- lemon - you only need 1/2 lemon to rub on the artichoke tops
- water - plain water
How to cook artichokes in the Instant Pot
Get the full printable recipe below.
Step 1: Rinse artichokes and cut off some or all of the stem. Cut 1/2" to 1" off the pointed top and snip off any pointy leaf ends with kitchen shears. Rub the cut ends with a lemon to prevent browning.
Step 2: Place artichokes on a trivet in the Instant Pot and add WATER.
Step 3: Pressure cook on HIGH for 5 minutes (for medium size) or 7 minutes (for large size) followed by a 10 minute natural pressure release (NPR). Release any remaining steam. Open the lid and test for doneness by inserting a knife into the base of the artichokes. If the knife pierces without force, the artichokes are done. Carefully transfer artichokes out of the pot and allow to cool to room temperature.
How to serve artichokes
Always serve artichokes with dipping sauce, of course (grab ideas in the next section)! But, how you present them really depends on you.
- whole - Serve artichokes whole and let your guets take it apart leaf by leaf.
- halved or quartered - Cut the artichokes down the center from top to stem (to halve them). You can serve them open faced like I've done here, or remove the choke.
- loose leaves - Pull off most of the artichoke leaves and arrange on a serving platter with dipping sauce.
Dipping sauces for steamed artichokes
Garlic aioli (my favorite) - In a mixing bowl, combine 1/3 cup mayonnaise, 1/2 Lemon (juiced), 2 garlic cloves (minced). Add salt and pepper to taste, cover, and refrigerate. Serve next to steamed artichokes as a dipping sauce.
Garlic butter - combine 1/4 cup butter and 1 chopped garlic clove in a small pot. Heat over medium until melted and fragrant.
Herbed yogurt sauce - In a mixing bowl, combine 1/2 cup yogurt, 1 Tbsp Olive Oil, and 2 Tbsp any combination of chopped fresh herbs (oregano, chives, parsley, etc). Add salt and pepper to taste.
Recipe tips
- equipment - I use my 6 quart Instant Pot for this recipe. If you use a larger cooker, add an extra cup of water because it's required for the larger volume pot.
- removing the choke - If you prefer to remove the choke before serving, simply dig it out with a spoon after the artichokes have cooked and discard the choke.
More Instant Pot recipes to love
Certain ingredients like whole artichokes are so compatible with the Instant Pot because pressure cooking them takes a fraction of cooking time compared to stove/oven methods. Here are more Instant Pot recipes that everyone should have in their collection for that very reason.
- Instant Pot Beets
- Corn on the Cob
- How T Cook Dried Chickpeas for Homemade Hummus
- Instant Pot Black Beans
Instant Pot Artichokes
Ingredients
- 4 Artichokes, rinsed
- 1 cup Water
- 1/2 Lemon
Equipment
- kitchen shears
Instructions
- Prep the artichokes: Rinse artichokes. Remove part or all of the stem with a knife and cut 1/2 to 1 inch off the artichoke's pointed top. Snip off any pointy leaf ends with kitchen shears and rub the cut ends with a lemon to prevent browning.
- Add to the pot: Place artichokes on a trivet in the Instant Pot and add WATER.
- Pressure cook: Close lid, turn valve to sealing, and pressure cook on HIGH for 5 minutes (for medium size) or 7 minutes (for large size) followed by a 10 minute natural pressure release (NPR). Turn pressure release valve to "Venting" to release any remaining steam. Open the lid
- Test for doneness: Artichokes are done when the heart can be easily pierced with a knife and leaves are easily pulled off. If they need more time, pressure cook for 1 minute followed by another 10 minute natural release. Note: it's very easy to overcook artichokes, so remember, it's always better to course correct an undercooked artichoke than get stuck with overcooked artichokes.
- Remove from pot: Carefully transfer artichokes out of the pot and allow to cool to room temperature.
- Prepare to serve: Cut the artichoke in half or quarters and (optional) remove the fuzzy "choke" center.
- Serve: Scatter lemon wedges and serve with garlic aioli or melted garlic butter as a dipping sauce.
Storage instructions
- Allow artichokes to cool completely. Refrigerate in an airtight container up to 3 days. Serve chilled or warmed.
Traci's Notes
- whole - Serve the artichoke whole and let your guests take it apart leaf by leaf.
- halved or quartered - Cut the artichokes down the center from top to stem (to halve them), or cut each half into quarters.
- open-faced, with or without the choke removed.
- loose leaves - Pull off most of the artichoke leaves and arrange on a serving platter with dipping sauce.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Jeff says
I could eat Instant Pot artichokes for days and never get tired of them. I love them with your garlic aioli recipe. So easy, can't cook them any other way.